Carl Falcone, executive chef at Bender’s Tavern in downtown Canton, has plenty of tricks up his culinary sleeve, but seafood is unquestionably a specialty. A frequent special at the restaurant is his roasted sea bass with hummus and charmoula, a Moroccan marinade for fish. “It’s pretty incredible,” Falcone said about the popular entree. “Some things are just meant to go together. The hummus is nice and smooth and kinda sexy when you eat it. Then you put all those spices together with some acid (vinegar, lemon), some herbs and oil. It’s just incredible.” The sea bass is fabulous but we also do the dish with any kind of meaty fish, like halibut and haddock. I’ve even done it with chicken. It’s just a really good combination of flavors.”

About The Author

Dan Kane

Dan Kane is the entertainment editor for The Repository’s Ticket magazine, for which he writes about theater, movies, rock ‘n’ roll, art, classical music, dance, restaurants, festivals and everything else that’s going on. Growing up in Wooster, he always thought of Canton as “the big city.”

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